Recipe of Ultimate Salmon And Shimeji Mushroom In Milk Soup

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Recipe of Favorite Salmon And Shimeji Mushroom In Milk Soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Salmon And Shimeji Mushroom In Milk Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon And Shimeji Mushroom In Milk Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmon And Shimeji Mushroom In Milk Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmon And Shimeji Mushroom In Milk Soup estimated approx 20 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Salmon And Shimeji Mushroom In Milk Soup using 11 ingredients and 5 steps. Here is how you can achieve that.

IT'S VERY COMMON DISH WHICH USUALLY SERVE IN A CHINESE RESTAURANT HERE IN ASIA , MOSTLY WITH ADDITIONAL ADD ON SOME PRESEVED PRICKLE VEGETABLE INTO THE FRIED FISH HEAD IN MILK SOUP

Ingredients and spices that need to be Make ready to make Salmon And Shimeji Mushroom In Milk Soup:

1. 1 large salmon fillet
2. 1 tbsp oil
3. 1 salt
4. 2 medium onion
5. 1 cup Shimeji mushrooms
6. 2 cup dried prefried beancurd skin
7. 2 cup any stock
8. 1 small bottle of essence of chicken (additional add on optional)
9. 1 cup milk / creme
10. pasta option
11. 150 grams Udon noodle

Steps to make to make Salmon And Shimeji Mushroom In Milk Soup

1. Season the salmon with salt then with little oil,Pan fried Salmon on both side till its lightly crispy and brown but not over cook,
2. Add in the onion and shimeji mushrooms with the dried beancurd skin then add in the stock and (optional additional 1bottle of essence of chicken) then bring it to a boil then add in the milk and gently mix well and off heat and serve immediately
3. Pan fried salmon and shimeji mushroom with beancurd skin in essence of chicken milk soup
4. BELOW ARE,FEW SALMON RECIPE,I AM GLAD TO SHARE WITH YOU https://cookpad.com/us/recipes/335315-salmon-and-spiced-carrot-on-ramen-noodle-soup https://cookpad.com/us/recipes/400846-salmon-hotpot-in-chinese-herbal-soup https://cookpad.com/us/recipes/333479-salmon-noodles-soup
5. ANOTHER SERVING OPTION,,JUST ADD ON ANY NOODLE OF YOUR CHOICE,,,........I SERVE THIS DISH WITH UDON NOODLE

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